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slow cooker vegetarian chili

Slow Cooker Vegetarian Chili

Prep Time 10 minutes
Servings 8


  • 1 large onion, chopped
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 1/2 cups celery (about 3 ribs), sliced
  • 1 cup carrots (about 3 medium), sliced
  • 6-8 cloves garlic, minced
  • 2 28 oz cans crushed fire roasted tomatoes
  • 1 15 oz can tomato sauce
  • 2-3 15 oz cans black beans, kidney beans, and or pinto beans, drained and rinsed any combination of these are delicious
  • 1 16 oz bag frozen corn
  • 2 tbsp chili powder
  • 1 1/2 tbsp unsweetened cocoa powder
  • 1 tbsp cumin
  • 1/2 tsp cayenne pepper
  • salt and pepper to taste
  • optional toppings: sour cream, cheese, green onion, cilantro, avocado


  1. Place all ingredients in your slow cooker and stir. Cook on high for 4-5 hours or on low for 8 hours.

  2. Serve with favorite toppings. We like sour cream, cilantro, avocado, green onion, and a little queso fresco.

Recipe Notes

If you prefer a thinner texture, add 1-2 cups of water until it reaches desired consistency. We like a thicker texture, so I do not add water.

This chili has medium heat, adjust the seasoning according to your taste.

Leftovers freeze well.

We recommend using organic ingredients when possible.